Bondville Fair Chili Contest

There will be two rounds in the Chili Contest this year, professional and amateur.  The professional chili entrants will consist of local businesses in Bondville and the surrounding area.  The amateur contest is open to all other entrants.  The professional is by invitation. If you have not received an invitation, please reach out to Marybeth Adelson.

Rules
* Contestants must pre-register; no walk-ups will be accepted for contest judgment.
* Contestants must sign in at the registration upon arrival, drop-off is August 22nd, 11:00AM – 11:25AM.
* A list of all ingredients (NOT the recipe) should be provided on a 3x5 card or 8.5x11 piece of paper along with the recipe name, contestant name and phone number, at drop-off.
* Chili must be prepared in advance and will be transferred to pans provided by the Bondville Fair.
* The Fair will provide chafing dishes, heating elements and ladles.  Chili must be warm upon arrival as the Bondville Fair will not be able to heat up cold chili.
* Contestants must prepare between 3-5 quarts of chili.
* All ingredients are OK to use, no restrictions.  If you are using ingredients people may be allergic to, please let a staff member know and provide a small sign to be posted at your station.
* Utensils will be provided: bowls, spoons and napkins.
* Specialty condiments/toppings are allowed for judging.  If you would like to provide corn bread, sour cream, cilantro etc, there will be room on the tables for extra condiments/toppings/sides.

Each contestant will be able to prepare the chili cup serving for judging.  If the contestant is not available to attend, we ask that they send a representative to serve their chili.  Runners will receive the cup and serve it to the judges.

Judge’s backs will face the serving stations to keep the contestants anonymous.  No signage, handouts, recipe cards are to be displayed or provided to any of the judges.

Event staff will dispose of left over items after the close of the event.

If you have any additional questions, please reach out to Marybeth Adelson.